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Tips for bonelss skinless chicken breast... sans bacon wrap

C

ColdFyre

Knows what a fatty is.
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1st off, I have confession... I don't eat pork (//ducks incoming insults!//). It's a religious thing. Anyhow, I've read about how wrapping the chicken breasts in bacon really helps the outer part of the meat from getting leathery.

As stated above, that's not an option for me. I've heard mayo, baste, spray,etc. Any tips?

Gonna do 'em in a OTG with some apple or mesquite, I've not decided yet. I plan on soaking in a brine tonight and then reverse sear tomorrow. Smoke low till 150 internal then crank it over high heat until 165.
 
Maybe you can bard it with beef fat if that's an option for you? Not sure if anyone has ever done that or if the flavor would pair ok.....
 
I guess we can't suggest caul. I would forget breast & use thighs- they hold moisture better. Another way is forget BBQ & sous vide at 145F.
John
 
Pull at 155 and let carryover heat finish em.Cook indirect.smear whatever you like on em.chicken only tastes like whatever you brine it in or smear on it anyway.That is why it is so popular.It has no taste.Donot believe me???? Boil a breast Ina pot of plain water and tell me it ain't so.:becky:
You could always foil/envelope in parchment paper with some liquid and aromatics til done.En papiloate?(sp),so to speak.no drying out for sure.
 
when i cook breast(bought boneless) i cook it fast. a little crispy on the outside and juicy in the middle. i dont cook breast slow at all
 
Why the big production?

Throw them on the grill for 10 min.....done.
 
Brining is a good start, another way to help moisture is injecting with butter.

But if you cook till 155 internal temp and then let it rest, it will carry over to 160 and still be nice and moist.

for tough leathery outside, cook it quick so the outside doesn't dry out.
 
Motley Q said:
Why the big production?

Throw them on the grill for 10 min.....done.
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Good question! Guess I just want to see if I can do it. I'd love to be able to have a nice smoked chicken breast. Like I said earlier, I'm not a big fan of 'em (regardless how they are cooked). The wife likes 'em and I'd like to be able to make them edible for me too. :)
 
Would you smoke a prime steak?
You see my point?
You can do it, but it is a very unwise thing to do because the ingredient is unmatched to the style.
Smoke a whole skin on chicken so it has some built in fat protection.
Marinate the breast in olive oil with lemon pepper and ta herb of your choice and grill it hot on the OTG, over apple wood if you like.
For desert do vanilla ice cream on skewers like kebabs
did I go too far?
 
I make a marinade of BBQ rub, olive oil and chilli vinegar, whir it all together and marinate the skinless, boneless breasts overnight.

Then I grill them hot'n'fast until just underdone, put them into a covered container (I use a pyrex casserole dish) and into the oven warming drawer until they are done.

always come out VERY moist, good char flavour and some kick a55 au jus to boot :)
 
thanks LM... and to all who replied. I think I let them brine too long. They were a bit salty but by far the most tender I've had.
I did an injection of some butter, Worcestershire, garlic powder, chicken stock and lemon juice. Gave a light coat of mayo and then cooked 320-340 indirect till they got to 160. Pulled and served after a few min.
These will be great cubed up and tossed in a salad too!
 
ColdFyre said:
thanks LM... and to all who replied. I think I let them brine too long. They were a bit salty but by far the most tender I've had.
I did an injection of some butter, Worcestershire, garlic powder, chicken stock and lemon juice. Gave a light coat of mayo and then cooked 320-340 indirect till they got to 160. Pulled and served after a few min.
These will be great cubed up and tossed in a salad too!
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You brined, and then added garlic powder(sodium) and Worcestershire (sodium) and chicken stock (sodium) and the delicate flavor of chicken breast tasted salty?
Huh.

A guy once told me in a moment of frustration
"Dude, you can lead a person to thought but you cannot make them think"

The journey continues.
Congrats ravens!
 
Used 1 tsp of garlic powder, unsalted butter and my own non-salted stock. In the end, it was poor scheduling on my end. I needed to put it in the brine this morning, not last night.

In the end though, I learned one thing: not gonna do that again! (it wasn't horrible.... wife and kids ate it up)
 
buccaneer said:
You brined, and then added garlic powder(sodium) and Worcestershire (sodium) and chicken stock (sodium) and the delicate flavor of chicken breast tasted salty?
Huh.


I wholeheartedly agree with my sandgroper brethren. KISS principle is a good code to follow. Maybe then you can eat it as we'll as the wife & kids!!!
John
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